Mackerel Montana


“Mackerel Montana”

Submitted by:

Marcia DeVoe
University of California at Berkley

Butchery and Ethnographic Info:

This works best with any oily fish. The newspaper draws out the oil and leaves the fish moist. This is a common method of preparation in Montana. To prepare the fish just gut and clean, leave it whole.


  • Whole mackerel
  • 1 lemon, sliced 
  • 1 lime, sliced 

Fresh herbs (thyme, oregano) 

  • Salt Pepper 
  • Red pepper flakes 
  • Dressing: 
  • Olive oil 
  • Lemon juice 
  • Oregano Salt & pepper 

Several sheets of newspaper (yes, printed with the news.) 


Preheat the oven to 350°F. Clean mackerel and stuff with all ingredients using spice to taste. Wet newspaper and wrap the fish loosely, but making sure that it is fully enclosed. Bake about 30 minutes (until done, depending on the size of the fish). Open packet being careful of the steam and serve with dressing of lemon, olive oil, oregano and salt and pepper to taste. A well-chilled lager beer and fried potatoes make it a meal.